Smokey Red Skinned Potato Salad with Yogurt

SmokeyPotsSalad.jpg A lot of Michiganders like to balk at the weather. I admit, it gets a lil crazy up in here. For example; in the fall we may have an 85 degree day and then 2 days later we'll have about 3 feet of snow. Literally. If you're out of state you may think I'm kidding...but...I'm not...

It's easy to complain about, and I totally get it. I'm definitely guilty of cursing about the relentless snow under my breath, but I've been trying to live a happy-complain-free life. Easier said then done, but I'm working on it!

Well...Michigan lately has given us nothing to complain about from a weather standpoint. The past few weeks have been absolutely gorgeous. Blue skies, bright sun, and extra warm temps.

Along with beautiful weather, such as this, comes one requirement: BBQ's. Duh.

Dan and I love to host, and he's a master on the grill. No, really. I could go to the fanciest restaurant in town and order grilled salmon, but no piece will be as flavorful and flaky as my husbands. Again, I'm serious. {10 more brownie points??}

So while Dan mans all the 5 star grilled meats & veggies - I'm usually responsible for some appetizers & sides, like this Smokey Red Skinned Potato Salad.  I made this for our Memorial weekend BBQ. Instead of slathering it with mayo, I creamed it up with Greek yogurt {who here is surprised?}, and added some smoked paprika to get a rich smokey flavor traveling throughout. It was sooooo yummy, not to mention secretly healthy! Shhhhh, they'll never know!


Smokey Red Skinned Potato Salad with Yogurt
Recipe Type: Salad/Side
Author: Laurenda Marie
Prep time:
Cook time:
Total time:
Serves: 10
  • 6 red skinned potatoes
  • 4 hard boiled eggs, chopped
  • 4 large celery stalks, chopped
  • 1/3 cup diced red onion
  • 1 cup plain Greek yogurt
  • 1 tbsp dijon mustard
  • 2 tsp granulated garlic (or 2 garlic cloves minced)
  • 1 1/2 tsp smoked paprika
  • 3 tsp apple cider vinegar
  • 1 tbsp coconut palm sugar
  • 2 tsp salt (more or less to taste)
  • black pepper to taste
  1. In a large saucepan, bring 6 cups of water to a boil
  2. Dice potatoes into half inch pieces (keep skin on) and place into boiling water with a pinch of salt
  3. Boil until potatoes are tender, about 5-7 minutes, and drain in a colander (cook time may vary depending on exact cut of your potato - check them often)
  4. In a large bowl add cooked potatoes, chopped hard boiled eggs, chopped celery, and diced red onion
  5. In a medium bowl mix the yogurt, mustard, garlic, paprika, cider vinegar, palm sugar, salt, and pepper
  6. Pour yogurt mixture over the potatoes, eggs, and veggies and mix until well combine.
  7. Taste and add additional salt as necessary
**This salad requires a good amount of salt due to the amount of potatoes, plain yogurt, and eggs. I kept adding and adding until my desired taste was met! Don't be shy with it!